Category Archives: Recipes

The “What’s for Breakfast?” Series, Number 1

A friend and I were exchanging notes the other day about how to change up breakfast for our families. We’d both banned cereal from the house; cost was a big factor, amplified by how quickly it disappeared. Not only was it for breakfast, but I’d hear the tell-tale sound of cereal hitting the bowl after school or (and?) at 9 p.m.

I thought of our conversaion when I tried a recipe for “Grab ‘n Go” frittatas. I adapted TheKitchn.com’s Megan Gordon’s recipe, which used kale and goat cheese. One of the great things about a frittata is that it’s an easy way to use up greens and lettuces as they start to wilt.  And you can change the cheese to anything that is likely to melt.  (I ran across Gordon’s recipe in the Milwaukee Journal Sentinel’s Wednesday Food section, 2/19/14)

Grab ‘n Go Frittatas

8 or so ounces salad mix of baby lettuces, sliced carrots, and  cherry tomatoes

3 to 4 tablespoons butter

12 large eggs

salt and pepper to taste

1/3 cup shaved Parmesan cheese

1 cup medium-sized croutons

Preheat oven to 350 degrees.

Melt most of butter in non-stick skillet, saving the rest for greasing the muffin tins. Toss in the salad mix and sauté until wilted.  Set aside from heat.

In a medium to large bowl, beat the eggs and add salt and pepper.  Add sauté mixture and croutons.

Grease two six cup muffin tins with remaining butter. Divide egg mixture  evenly among the muffin tins.  Put the cheese on top of each frittata.

Bake until the center is firm, about 25-30 minutes.  Best served warm or room temperature, but can be refrigerated up to week and reheated in the microwave.

Enjoy! 

Try chocolate peanut butter cookies

Photo of Peanut Butter Cookie Balls
Image by foodistablog via Flickr

Our daughter has decided this summer that she likes to “experiment.” So she’s decided that making up her own cookie recipes is a great way to explore science!

Last week she and I, with inspiration from a church cookbook from Rockdale Lutheran Church near Madison, made chocolate peanut butter cookies.  Here’s the recipe:

1 cup brown sugar

1 cup white sugar

1 cup butter

2 eggs

1 t. vanilla

2 ounces unsweetened chocolate, melted

1/2 cup peanut butter

3 cups flour

1 t baking soda

1 t salt

Cream butter and sugar.  Beat in eggs.  Add vanilla. Mix in melted chocolate.  Add peanut butter and mix.  Add flour, one cup at a time, and salt and baking soda.  Drop cookies on greased cookie sheet and bake for 13-14 minutes.

Tonight, we added chocolate frosting.  We used 1/4 cup butter, melted.  1 T cocoa power.  About 2 cups powered sugar.  1-2 t milk.

They are pretty and you only need one!

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Ladies Lunch on the Lake

Sweet corn, tomato and kidney bean salad
Image by bluepoppy6 via Flickr

I attended the Pewaukee Lake Volunteer Service Club summer picnic today and brought this great summer salad.  It’s from “Reading, Writing, and Recipes:  a cookbook from the University School of Milwaukee community.”  A true hit!

Chopped Vegetable Salad

2 ears fresh corn, husk and silk removed

1/2 lb. green beans, trimmed and cut into 1/4 inch pieces

1 cup grape tomatoes, halved

1 small red bell pepper, seeded and deveined, cut into 1/4 inch pieces

1 small yellow pepper, seeded and deveined, cut into 1/4 inch pieces

1 small red onion, chopped

4 dill cucumbers, peeled (I used one regular cucumber), seeded, and cut into 1/4 inch pieces

3/4 cup fresh cilantro leaves, c hopped

2 T. extra-virgin olive oil

2 T rice wine venegar

1 tsp. freshly ground black pepper

1 tsp salt

Prepare an ice bath in large mixing bowl; set aside.  Bring a medium saucepan of water to a boil.  Add corn and blanch until tender, about 6 minutes.  With tongs, remove from water, and plunge immediately into ice bath.  Continue to boil water for green beans.  when corn is thoroughly cooled, removed from ice bath.

Using a large knife, removed kernels from cobs.  Transfer kernels to a large bowl.  Add green beans to boiling water.  Blanch until tender, about 1 minutes.  With a slotted spoon, removed from water, and plunge immediately into ice bath.  When beans are thoroughly cooled, drain in colander.

Add green beans, tomatoes, red and yellow peppers, onion, cucumber and cilantro to corn.  Stir to combine.

In a small bowl, mix olive oil, vinegar, salt, and pepper.  Adjust for seasoning.  Pour into bottom of salad bowl.  Pour salad mixture and toss salad with dressing.

Can be prepared a day in advance.  Serve at room temperature.

(Thanks to Pam S. from USM for putting this recipe in the USM cookbook!)

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